Soupe a l'oignon

gruyere cheese

🥗Healthier: low-fat cheese

💰Cheaper: emmental cheese

Emmental is a more affordable cheese that melts well.

cognac

🥗Healthier: brandy

💰Cheaper: white wine

Brandy is a less expensive alternative with similar flavor.

Peel 4 onions and slice them thinly for better texture.

Heat a sauté pan over medium heat and add 25 g of butter and a bit of olive oil.

Add the sliced onions to the pan and cook until they are soft and have a nice color, stirring occasionally.

Once the onions are caramelized, pour in 10 cl of dry white wine to deglaze the pan and reduce the heat to low.

Cover the pan and let the onions cook for about 20 minutes, stirring occasionally to prevent burning.

Prepare croutons by cutting French bread into 1 cm thick slices and placing them on a baking sheet.

Drizzle olive oil over the croutons and use a brush to spread it evenly.

Preheat the oven to 200°C (392°F) for the croutons.

Take a clove of garlic and rub it over the hot croutons once they are done baking for added flavor.

Add 1 liter of beef broth to the caramelized onions and increase the heat to bring it to a simmer.

Taste the soup and adjust seasoning with salt and black pepper as needed.

Ladle the soup into bowls, place the croutons on top, and generously sprinkle Gruyère cheese over them.

Place the bowls in the oven to gratin for about 5 minutes, checking until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens